DirtyFLRestaurant Inspection Data

WESTSHORE PIZZA

WESTSHORE PIZZA has 4 health inspections on file for its BELLEAIR BLUFFS location, with an overall rating of 2.3/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 4 reports on file

2989 West Bay Drive
Florida, 33770
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 4 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13576933

Met Inspection Standards

3 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2026-01-20: **Time Extended**
  • 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing. Bar floor drain. - From follow-up inspection 2026-01-20: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on three door reach in cooler. - From follow-up inspection 2026-01-20: **Time Extended**

1/20/2026· 1mo ago

Visit ID: 13608911

Met Inspection Standards

1 high, 4 int, 2 basic

  • 21-10-4:Basic - Soiled dry wiping cloth in use. Back prep table.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza times adjusted and posted Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened deli ham. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Found plan. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

11/17/2025· 3mo ago

Visit ID: 10906408

Follow-up Inspection Required

2 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 29-18-4:Basic - Drain cover(s) missing. Bar floor drain.
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on three door reach in cooler.
  • 38-01-4:Basic - Light shield damaged/in disrepair.
  • 14-12-4:Basic - Utensils in poor condition. Frayed fry baskets.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen. Corrected On-Site Repeat Violation
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

6/9/2025· 9mo ago

Visit ID: 10855279

Met Inspection Standards

3 high, 7 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Oregano container. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing.
  • 55-01-4:Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Only listed on soda machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets. Hood filters.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Items removed.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Bar hand sink drain.
  • 35A-02-7:High Priority - 5 Live, small flying insects found in bar area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 48f, diced ham 47f, mushrooms 57f, moved to another reach in cooler. Cooked sausage 41f, diced ham 40f, sliced mushrooms 43f, Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cement bags stored with single service items in outside shed.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves. Reach in beer cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as dump sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator.